I am back peeps – been travelling to a couple of weeks of Indonesia and feasting on their delectable food, been working, been dedicating my life into Salty Popcorn and my ten delightful Salty Kernel writers and it has all been REALY busy. I am also now living back in Sydney so I am hoping for more time to review and make delightful dishes into the future. I thought I would kick it off with something easy to make, something slightly unique and also something that allows you to win a prize. Find out how to win after the recipe from ADAM’S BIG POT.
Adam Liaw is a successful chef who makes some amazing meals. He won Masterchef, he hosts a TV show on SBS called Destination Flavour, he is the UNICEF Australia’s Ambassador for Nutrition and he already has two cookbooks. With thanks to our good friends at Hachette Australia I am giving away his third cookbook, ADAM’S BIG POT. I was sent a review copy of the cookbook and also requested another for giveaway and was going to give mine away after reviewing it but I love this cookbook so much I am only giving away the one copy. The recipes are just amazing, all Asian inspired, they are easy enough that anyone who can read and chop things can make them but they are also complex enough to impress even the most pro foodies.
There are recipes like Vietnamese salads, South African curries, grilled Korean Pork Belly plus one pot Japanese classics. There are the classics of Shaking Beef, Mee Goreng and Lamb Vindaloo plus creative wonders like Tiger-Skin Chicken (no tigers required), Snapper Rice and Japanese Soufflé Cheesecake.
My example recipe I have cooked up from the cookbook is the delicious and incredibly easy to cook……
YOU WILL NEED:
3 large potatoes peeled and roughly cut into chunks
2 TBSP unsalted butter
2 TBSP olive oil
600gm chicken thigh fillets, skin removed and cut into rough slices
1 brown onion, peeled, halved and cut into 1cm slices
1/4 chinese cabbage cut into 5cm lengths – I used a full bok choy
150gm oyster mushrooms
1 tsp of salt plus some extra for garnish flavour
1/2 cup of plain flour
2 cups of milk
4 cups of chicken stock (or Cabbage Dashi from Asian supermarkets)
1/2 tsp white pepper (I use a mixed pepper)
1/4 cup finely chopped chives to serve
YOU WILL NEED TO:
1) Boil the spuds in salted boiling water for 10mins until nearly tender, then drain and set aside
2) Heat a large saucepan over medium heat, add the butter, oil and then add the chicken and fry until lightly cooked but not browned
3) Add the onion, cabbage, mushrooms and salt and stir until vegetables are softened and have released their liquid
4) Stir through the flour and fry for about 3mins until mixture is well and truly thickened
5) Add the milk and bring to a simmer , stirring constantly – about 2mins
6) Add the spuds and stock and bring to a simmer again, stirring frequently, do this for about 10mins – the veggies should be soft and the stew should be thick
7) Garnish the top with the chives, pepper and a pinch of salt into each bowl
8) Enjoy the nomnoms out of it
With special thanks to Hachette Australia to win the copy of ADAM’S BIG POT you need to either like and share this post on Facebook or retweet/ favourite it on Twitter, you then need to answer the following question.
Firstly, just an FYI on how to increase chances of winning a Spooning comp; commenting on the review generally holds you in better stead of winning as opposed to just comp sexing
WHAT IS YOUR FAVOURITE ASIAN RECIPE OF ALL TIME AND WHY? Mine would be a toss up between anything pork belly, an authentic Nasi Goreng (just because I lived on it in Indo), a damn fine Pad Thai, one particular Chicken Katsu Don I worship in the Chatswood Westfield Food Court or my good friend and Chef Aaron Ruttan from Spice Bar’s okonomiyaki 🙂 Decisions decisions!!!
If you do not have Facebook and Twitter then you can still enter, leave your entry below and email me at email@example.com telling me you don’t have social media (you still need to enter the comp on the website).
Prizes will be awarded based on skill and selected purely on the thoughts of the judges, said judges being ME. Tell me your story as to why it is your favourite. Everyone of my favourite dishes has a great story – it is why they are my favourite dishes.
The prizes will be sent in the next week or two. Good luck! Oh, and minor housekeeping – huge apologies for overseas readers, this competition is only available to Australian residents.